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Greek Scalloped Potato Gratin [Vegan, Gluten-Free]

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Preparation

In a small saucepan, heat the coconut milk through and including the salt over medium-low. Whisk to combine. Do not allow to boil.

Meanwhile, prepare the vegetables and coat a large 9×13 inch baking dish with a nonstick cooking spray. Preheat oven to 400 F.

Ladle some of the sauce into the prepared dish, so it covers the bottom. Place one sliced potato in the dish, arranging the slices evenly among the bottom. Add half of the sliced onion, one of the chopped kale leaves, and four minced olives evenly over the first layer of potato.

Repeat with second layer, excluding the sauce. Repeat with third layer (there will be no onion in this top layer).

Remove the sauce from heat and take out the bay leaves. Pour the remaining sauce over the layers. Sprinkle the top evenly with nutritional yeast

Cover with aluminum foil, leaving one corner open for steam to escape. Bake at 400 F for 40 minutes.

Remove and allow to rest for 5 minutes before serving. Serve hot.

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AUTHOR & RECIPE DETAILS

Kathleen Henry hosts the vegan food/healthy lifestyle blog, Produce On Parade and is native to Alaska. She is a food research enthusiast, foodie, Mammographer and bleeding heart. She stands against the exploitation of all creatures and reflects such in her cooking. She features commonplace ingredients, as Alaska doesn’t lend many exotic ingredients. Find out more at Produce On Parade.

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